Chicken Tikka Masala

CHICKEN TIKKA MASALA

Marinade:

1 cup yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp freshly ground pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

Sauce:

1 Tbsp butter
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8oz. can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.

Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice and naan.  

Haylee’s Note:

If you only try one recipe on this blog, this might be the one I suggest.  It is a little time consuming, but it is excellent.  I want to try doing it again using whole milk instead of cream, just to try making it a little healthier, but then it probably wouldn’t be as good.  Give it a try, let me know what you think.  Thanks Suzanne for the recipe.  For the original recipe click HERE.